Swiss Steak

Swiss Steak is American classic comfort food composed of tenderized and browned round steak braised in a rich gravy containing tomatoes, carrots, and aromatics. Serve over rice.

Despite the name, Swiss Steak is decidedly American and is a classic dish. The name is derived from the process of pounding the meat, or swiss it, to tenderize it. Swiss Steak was first mentioned in cookbooks in the early 1900’s but didn’t become popular until the 1940’s when Reynolds Wrap aluminum foil featured the recipe. 

I cooked this meal for my family when I was still living at home, probably in the late ’60’s and early ’70’s. I’m sure the recipe I used was simpler than the one I’m sharing. It seems that I used cans of stewed tomatoes and didn’t add additional vegetables.  For certain, I didn’t add carrots. I was but a young child, so I can’t imagine I went through all the steps I’ve included here. I’m much older and wiser now, so I’m able to offer  a recipe that’s perfected and sure to produce a meal that will become a family favorite.

Round steak is a tougher cut of beef. Even with swissing, the steak stills needs to braise, or cook in liquid, for quite some time. This isn’t fast food, so plan accordingly. 

Directions for Swiss Steak

1. Choose either top or bottom round steak.
2. Pound the steak to tenderize or swiss, to about 1/2 inch thick.
3. Cut into strips crosswise.
4. Add flour, kosher salt, garlic powder, black pepper, and paprika to a bowl.
5. Whisk together.
6. Dredge the steak pieces in the flour. Shake off excess.
7. Heat a large pan on medium heat. When hot, add cooking oil. Be sure to heat the pan thoroughly before adding oil. This method will prevent the steak from sticking. Once the oil is heated, add floured steak in batches. Don’t crowd them in the pan.
8. Brown on each side for 2 to 3 minutes. The steaks don’t need to cook through.
9. Remove the browned steaks and set aside.
10. Gather chopped onions, celery, and bell pepper.
11. Add chopped vegetables to the same pan where the steak was cooked. Use more oil, if needed.
12. Sauté for  5 minutes or until the vegetables are soft and slightly browned. Add minced garlic and cook an additional two minutes. This might seem like an unnecessary step since the food will cook in the oven for three hours, but don’t skip it.  Cooking the vegetables in oil will start to develop the sugars and add an extra layer of flavor.
13. Add tomato paste and stir into the vegetables.
14. Add remaining ingredients, except the steak. Stir well and deglaze the pan.
15. Add steak strips and nestle into the braising liquid. Cover. Cook in a 350 degree preheated oven for 3 hours.
16. Remove from oven and stir lightly.
17. Serve warm over cooked rice.

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5 from 5 votes

Swiss Steak

Swiss Steak is American classic comfort food composed of tenderized and browned round steak braised in a rich gravy containing tomatoes, carrots, and aromatics. Serve over rice.

Preheat oven to 350 °F

Prep Time30 minutes mins

Cook Time3 hours hrs

Course: Main Course

Cuisine: American

Keyword: rice, round steak, swiss steak

Servings: 8

Author: Jackie Garvin

Equipment

• Stainless steel Chef's pan (affliate link)
• meat mallet (affiliate link)

Ingredients

• 2 pounds round steak
• 1/2 cup AP flour
• 1/2 teaspoon kosher salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon paprika
• 1/4 cup cooking oil
• 2 sweet onions chopped
• 2 celery stalks chopped
• 1/2 medium bell pepper chopped
• 4-5 garlic cloves minced
• 2 tablespoons tomato paste
• 3 carrots peeled and cut in one inch pieces
• 2 14 ounce cans diced tomatoes, with juice
• 2 cups beef stock or broth
• 1 tablespoon Worcestershire sauce

Instructions

• Tenderize round steak with a meat mallet. Pound it out to about 1/2 inches thick.
• Slice into strips crosswise.
• Add flour, kosher salt, garlic powder, black pepper, and paprika to a bowl.
• Dredge the steak pieces in the flour. Shake off excess.
• Heat large skillet over medium heat. Add cooking oil.
• Add floured steak strips to hot skillet in batches. Don't crowd. Cook each steak strip for 2 to 3 minutes on each side until browned.
• Remove steak and set aside.
• To the same skillet, add onion, celery, and bell pepper.  Add more oil if necessary. Cook the vegetables until tender, about 5 minutes. Stir frequently while cooking. Add garlic cloves and cook an additional 2 minutes.
• Stir in tomato paste.
• Add remaining ingredients, except steak strips.  Stir well and deglaze the skillet.
• Add browned steak strips and nestle them in the braising liquid.
• Cover.  Cook in a preheated oven for 3 hours.
• Remove and gently stir.
• Serve warm over cooked rice.

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